Suet Pudding

Preparation info

  • 6–7

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 12 oz. plain flour
  • ¼ teasp. salt
  • 2 rounded teasp.<


Sift the flour, salt and baking-powder. Mix in the suet. Add cold water, stirring gradually until a stiff dough is formed. Shape the dough into a roll. Put the dough into a scalded, well-floured pudding cloth and roll up loosely. Tie the ends securely with string. Put into a saucepan of boiling water and boil gently for 1½–2 hr., adding more boiling water, if necessary, to keep the pudding cove